Sweet Pistachio Squash Soup | Vegan
A naturally sweet + Creamy Plant-Based Soup
Get ready to delight your taste buds with just 5 simple ingredients! This naturally sweet, creamy, comforting and flavorful soup is a definite treat on those brisk evenings. It's super easy to prepare and offers lots of nutritional value! I created this beauty when I first began my vegan diet, roughly 3 years ago; it's been a staple dish ever since! Let's get started!
TOTAL TIME: < 1 hour
YIELD: 2-3 SERVINGS
1/3 Calabaza Squash.
5 pitted Dates.
1/2 cup Pistachios.
1 1/2 cup Coconut milk (optional: to reduce thickness, add additional coconut milk)
1/2 cup coconut cream.
1/4 tsp of cinnamon (optional).
cut calabaza squash in halves & remove seeds.
boil 1/3 of calabaza squash until tender. use a fork to test tenderness of squash pieces.
once softened, remove outer skins and place tender squash chunks in a blender to puree.
add dates, coconut milk, coconut cream, and pistachios to traditional blender or nutribullet to puree.
puree until thick and creamy. (optional: to reduce thickness, add additional almond milk).
transfer to a medium sized pot and cook on low heat until warm, then serve.
enjoy this decadent and creamy soup with:
a side of oven roasted asparagus.
in a bread bowl (if you're feeling fancy).